Moroccan Salad - cooking recipe

Ingredients

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced fresh parsley
1 cup raisins

Preparation

Slice carrots, diagonally, into pieces.
Cook carrots in boiling water until crisp-tender, about 5 minutes.
Drain, rinse with cold water, and drain again.
Set aside to cool.
Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
Stir to dissolve sugar and salt.
Stir in olive oil, parsley, and raisins.
Add carrots and toss.
Cover and refrigerate at least one hour or overnight to chill and blend flavors.
Stir occasionally.
Serve on lettuce leaves, if desired.
Cooking time means refrigeration time.